Warm up your kitchen and your soul with a bowl of our delightful Potato Leek Navy Bean Soup! This hearty American classic combines the earthy flavors of tender potatoes and leeks with the protein-packed goodness of navy beans, creating a comforting dish that's perfect for any season. With just a handful of simple ingredients and a little bit of love, you can whip up this nourishing soup in under an hour. Whether you're looking for a cozy weeknight dinner or a dish to impress guests, this recipe is sure to become a favorite in your home. Dive into the recipe below and discover how easy it is to create a soul-soothing masterpiece!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 leeks, sliced
- 3 cloves garlic, minced
- 4 medium potatoes, diced
- 1 can navy beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Chop the onion, slice the leeks, mince the garlic, and dice the potatoes into uniform pieces for even cooking. Rinse and drain the navy beans and set them aside.
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the sliced leeks to the pot and continue to sauté for an additional 5 minutes, stirring occasionally. The leeks should soften and become tender.
- Stir in the minced garlic and cook for about 1 minute, just until the garlic is fragrant. Be careful not to let it burn.
- Add the diced potatoes to the pot, followed by the drained navy beans. Stir everything together to combine the ingredients evenly.
- Pour in 4 cups of vegetable broth and add 1 teaspoon of thyme. Stir well to incorporate all the ingredients.
- Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 30 minutes, or until the potatoes are tender.
- After the cooking time, check the potatoes for doneness. If they are tender, remove the pot from heat. If you prefer a creamier texture, you can use an immersion blender to puree a portion of the soup directly in the pot, or transfer a few cups to a blender and puree before returning it to the pot.
- Season the soup with salt and pepper to taste. Stir well to ensure the seasoning is evenly distributed.
- Serve the Potato Leek Navy Bean Soup hot, garnished with fresh herbs if desired. Enjoy your hearty and comforting soup!
Tips
- Prep Ahead: To save time, chop your vegetables and rinse the beans ahead of time. Store them in the fridge until you’re ready to cook. This will make the cooking process smoother and quicker!
- Use Fresh Herbs: For an extra burst of flavor, consider adding fresh herbs like parsley or dill as a garnish before serving. They add a fresh touch that brightens the soup.
- Adjust Consistency: If you prefer a thicker soup, use an immersion blender to puree a portion of it. Alternatively, for a chunkier texture, simply mash some of the potatoes with a fork after cooking.
- Experiment with Spices: Feel free to get creative! Add a pinch of smoked paprika or a dash of cayenne pepper for a little heat and depth of flavor.
- Serve with Bread: This soup pairs wonderfully with crusty bread or a side salad, making it a complete meal that’s perfect for sharing.
- Storage Tips: Leftovers can be stored in the fridge for up to three days or frozen for later. Just remember to let the soup cool completely before transferring it to an airtight container.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 10g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
